Homebrew Beer Recipes | Page 2907 | Browse 310,000+ at Brewer's Friend

Author:

ZACO BREWING

Boil Size: 700 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2022 9:34 AM

Notes:

Author:

Black Bird In Beer

Boil Size: 2178.6 Litres

Boil Time: 80

Boil Gravity: 1.102

Efficiency: 65

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 7393.8 g

Creation Date: 9/28/2022 7:01 AM

Notes: Empâtage en deux temps
Attention j'ai volontairement baissé l'efficacité de ta SDB à 65% car tu n'atteindras pas les 80% avec un double empâtage.
C'est une variable d'ajustement. Il faudra en fonction de tes mesures adapter cette valeur (le volume de rinçage et le sucre à l'ébullition te permettent d'ajuster au besoin)

Premier temps :
400kg de Pils + 75kg de Biscuit + 75kg Cara Munich III (=Caramel Munich) = 550kg
1400L eau ajustée avec Sulfate de calcium et le Chlorure de calcium et l'acide lactique (avec discernement de 100ml à 200ml)
Idéalement PH=5.6/5.7 (attention les malts brûlés sont dans le batch 2 donc ne pas être top acide sur batch 1)
Monopalier 80 à 90 mn / 72°C (test iode) / Mash out 10mn
1000L de rinçage 78 °C PH = 6 (je réduis par rapport à recette normale car tu vas réempâter dans ton liquide)

Deuxième temps :
On réempâte dans le premier moût (suite à filtration et rinçage) en étant plus large sur le volume initial pour gagner un peu en efficacité car tu n’empâtes pas avec de l’eau mais avec un moût haute densité
375kg de Pils + 75kg de Biscuit + 50kg CaraMunich III (Caramel Munich) + 25kg de Chocolat + 10kg de Brown (Caramel 240) + 5kg de Malt Black = 540kg
Vérification et ajustement du PH au besoin on vise PH=5.5/5.6
Monopalier 80 à 90 mn / 72°C (test iode) / Mash out 10mn
900/1000L de rinçage 78 °C PH = 6
Ajustement du volume de rinçage en fonction de la quantité de liquide en cuve d'ébullition mais attention ébullition longue donc pas mal d'évaporation.

Filtration* : possiblement un apport de balle de riz bio peut aider étant donné l'apport de malts très torréfiés voire brûlés qui donc n'ont aucun pouvoir filtrant. On homogénéise (avec agitateur) 20 à 25kg d'écorce de riz dans la maiche transférée dans la cuve filtre, on laisse poser puis on commence la filtration. L'écorce riz va expanser le gâteau pour faciliter la filtration.

Ebullition / Houblonnage (80 à 90 mn) :
ajustement avec du sucre éventuellement selon la densité ou concentration via ébullition prolongée.

Refroidissement 20°C

Fermentation (faire test atténuation limite !)
Ne pas trop remplir le fermenteur Ca va fermenter fort !
Levure : 0.75g à 1g/L de Nottingham soit 1.5 à 2kg
(2 x fois plus que pour bière à 5% !!!)

Température :
24h à 20°C (pour le lancement)
puis régulée à 18°C pendant 2 semaines (sur Nottingham on ne pousse pas trop la T° pour pas trop sortir de faux goûts)
puis 4 semaines de garde à 12°C
puis cold crash à 2°C pendant le temps nécessaire

Dosage CO2 :
le style donne 2.9g/L mini et 4.5g/L max, je partirai sur 3.5 à 4g/L comme pour Barley et Wheat Wine

Author:

Maltose Falcons

Boil Size: 4 Gallons

Boil Time: N/A

Boil Gravity: 1.11

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2021 1:55 AM

Notes: We roasted the Tunas (Cactus) on the BBQ, sliced and scooped the guts out, squeezed the skins for the last bit of juice, then froze the whole mess. We picked a 5 gal bucket of Tunas and wound up with 10 lbs of juice (split between two batches) after we thawed and sieved the mess.

Mashing Instructions:
Boil 2 gal of water, cut the flame and add the honey to the hot water. Stir. Stir some more..

Oh yeah, we put the yeast food and a Whirl Floc tablet into the water with the honey.

Pour the honey water over the Tunas mush in the primary fermenter.

Stir. Chill with an immersion chiller to 80 F.

Pitch the yeast. It's all good.

OG 27 Brix.

Extra Ingredients:
las Tunas - 5 lbs of juice per batch

Yeast:
mine: Cotes des blancs

OJ's: US 05, to be followed with Lalvin 1118 (champagne yeast) in secondary

Special Instructions / Notes:
Use leather gloves when dealing with las Tunas!

OJ racked his fraction on 10/28 and reports that the gravity at that time was 1.010. Amazing how much the US 05 attenuated it! He racked onto a slurry of rehydrated Lalvin EC-1118 champagne yeast. His is going to be a very dry mead.

I racked my fraction on 10/29 and the measured gravity was 1.008. The color is an incredible bright red-orange. I'm going to let mine roll without any further yeast additions.

It should be interesting to compare the two melomels in another couple of months.

Author:

asdf29

Boil Size: 5 Litres

Boil Time: N/A

Boil Gravity: 1.188

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/22/2021 10:54 AM

Notes:

Author:

=DCB=

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2017 1:58 PM

Notes: https://byo.com/bock/item/1647-witbier-style-profile
http://www.homebrewtalk.com/showthread.php?t=248712

Author:

Tom R

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/9/2017 12:18 PM

Notes: Original recipe calls for a 'heaping' teaspoon of the spices added to the boil, for a 10 gallon batch.

Spread the pumpkin on a baking sheet, and bake for 30 minutes @ 350 degrees.

Ferment for 3 weeks @ 70 degrees

Author:

COchilliwhip

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2018 4:09 AM

Notes:

Author:

RouletteRun

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 86

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 21.06 psi

Creation Date: 1/28/2020 1:44 AM

Notes:

Author:

Brew Lab

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2015 6:54 PM

Notes: soak oak chips in bourbon for a few days then add to fermenter and let sit for a week then bottle

Author:

Gene131

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/12/2019 9:34 PM

Notes: Candi Syrup added at Flame-out.

Author:

SNWB

Boil Size: 80 Litres

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 65

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2019 6:09 AM

Notes:

Author:

Nogias

Boil Size: 24.3 Litres

Boil Time: 60

Boil Gravity: 5.7

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2018 10:52 PM

Notes: FM 56 Wozem Jestem

Author:

Droopy brew

Boil Size: 37 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2023 10:44 PM

Notes: 190g Ginger grated plus a whole sliced nutmeg baked in the oven for 5 min on baking paper to remove oils. Added at start of boil.

Day 6 added about 100g of sliced ginger plus a whole sliced nutmug (baked) in a sock soaked in starsan as yeast activity had driven off ginger aroma.

Pretty much perfect balance of flavours. Good biscuit plenty of ginger and a hint of nutmeg.

Author:

Boterham Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2019 4:06 AM

Notes:

Author:

ColonyMashBrewingCo

Boil Size: 30 Gallons

Boil Time: 5

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2018 5:16 PM

Notes:

Author:

Houseboat

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2017 8:02 PM

Notes:

Author:

Brewdah

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2016 7:40 PM

Notes:

Author:

Tinydancer

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2016 4:14 PM

Notes:

Author:

Grin1339

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2016 7:47 PM

Notes:

Author:

mhj75

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/19/2015 9:32 PM

Notes: This turned out to be a really flavoursome, delicious porter/stout. I'd probably say more a stout than a porter. Kind of like what I imagine Guinness should taste like.